Every so often, we like to cover vegetarian dishes here at Southern Ash. If you are a vegetarian or just a situational vegetarian, that doesn’t mean you don’t have tasty food to eat. During Lent, Catholics become situational vegetarians for Fridays, so I like to add a few extra posts focused on vegetarian dishes during Lent.
This is a takeoff of the classic French Provencal tomato. Here, we are going to stuff a portabella mushroom with a combination of garlic, herbs, breadcrumbs, and olive oil before baking it. It is a simple and delicious dish. This is also a vegan dish, assuming that your breadcrumbs have not been infiltrated with an animal product.
- 1 portabella
- 3-4 tbsps breadcrumbs (Blitz stale bread of be lazy like me and drop a few dollars for a can of them from the store)
- Handful of thyme
- Handful of parsley
- 1 cloves garlic
- Olive oil to moisten the mixture
Step 1 – Preheat the oven to 425
Step 2 – Clean and stem mushroom (Yes, I know the picture has two and the recipe says one)
Step 3 – Crush and chop the garlic, parsley, and thyme leaves. Add to small mixing bowl.
Step 4 – Add the breadcrumbs and mix. Salt and pepper to taste.
Step 5 – Add enough olive oil to just moisten the bread crumbs, mixing around for even coverage and spoon into the mushroom. I start with 1 Tablespoon and adjust as I mix it to a thoroughly dampened consistency.
Step 6 – Bake on a foil lined baking pan. How long you bake it will depend on how cooked you like your mushroom and how browned you want your bread crumbs. I think 15 minutes is a good compromise.
Add a little bit of fresh parsley and thyme with another quick drizzle of olive oil and serve! Simple, flavorful, vegetarian, and pretty easy.
Provencal style baked portabella